Sweet Potato Salad

A sweet but tangy potato salad
with the goodness of sweet potatoes and pineapple

People often only use sweet potatoes on holidays. Hopefully this sweet potato salad recipe will change your mind about that.  The holiday version of sweet potatoes often includes topping with melted marshmallow - not that healthy! But a salad like this sweet potato salad, provides all the goodness of sweet potatoes without a lot of fat.

Sweet potatoes are rich in dietary fiber as well as vitamin A, vitamin C and vitamin E. They also provide calcium, magnesium, potassium and folic acid. And if you want to talk about beta-carotene, I think sweet potatoes have got to be right up there with carrots!

So, go ahead and make your sweet potatoes in a casserole or turn them into sweet potato fries or simply bake them and add butter and cinnamon. We'll usually take our like this - in a sweet potato salad. Yum!

Sweet Potato Salad


4 medium sweet potatoes
1 cup of chopped walnuts or pecans
1/4 cup fresh squeezed orange juice
1 cup pineapple chunks
1 cup vegenaise
2 Tbsp. Silk brand creamer
1 tsp. grated orange peel
1 tsp. curry powder
1 tsp. apple cider vinegar
1/4 tsp. dried tarragon

How we make it

Cook the sweet potatoes until tender
but still firm. Cook with jackets on
so they don't get too soft.

After cooling enough to handle, peel
the sweet potatoes and dice them into
chunks about the same size as the pine-
apple chunks.

In a large bowl, toss the sweet potatoes,
pineapple, nuts and orange juice gently.

In a smaller bowl combine the vegenaise,
creamer, vinegar, tarragon, curry
powder and orange peel.

Pour over potato mix and toss gently. Chill
overnight or at least for several hours
prior to serving.

Makes 6 servings

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